3 lb Bundle: Dark

Three individual pounds, this bundle includes:

Nicaraguan Premium Selva Negra – Mirador Washed Processed
Colombian Premium Huila – Agustino Forest AAA
Indonesian Sumatra Gr. 1 – Mandheling

$21.35

3143 in stock

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Description

BCT’s coffee special includes three of our best dark roast coffees. Featuring our:

Nicaraguan Premium Selva Negra – Mirador Washed Processed

Nicaraguan Selva Negra coffee is cultivated in the most ecologically sustainable and socially responsible way possible.  Learn more by reading our Selva Negra Grower Profile.

Selva Negra’s history is in many ways the history of the coffee in Nicaragua altogether. In the 1880’s the Nicaraguan government invited young German immigrants to come and settle in Nicaragua in order to promote coffee growing in the northern highlands. Many accepted the offer, thus forming the main coffee plantations of the country; some estates bear names of their motherlands. Selva Negra means Black Forest, and the coffee estate is called La Hammonia, Latin for Hamburg. Located approximately 4,000 ft. above sea level, La Hammonia has been producing fine old style Arabica coffee for over 100 years. Eddy Kühl & Mausi Kühl-Hayn, the farm’s proprietors are descendants of two of these original German immigrants – Alberto Vogl and Klaus KÜhl.

Selva Negra Estate Coffee is grown at a high altitude in a shaded environment. This allows the bean to have a slow development cycle which instills an intense and fulfilling flavor to each bean. The coffee is not only 100% Arabica, but more importantly it is mostly Bourbon and Typica strains (which produce higher quality beans than other varieties of coffee trees). The region of Matagalpa, Nicaragua is mountainous with excellent volcanic soil producing exceptional beans. Finally, the coffee is prepared using an environmentally friendly washing process, which gives the coffee still one more unique quality enhancing aspect.

Tasting Notes:
A very clean and fresh batch from Selva Negra. A little citric & floral acidity upfront, balanced with nice complex nutty & malty undertones. Light roasts are going to be a little front loaded with the brighter characteristics, a higher rated cup meaning one will notice some decent crisp acidity at the light-medium roasts. Will give great depth of flavor but may be a little sharp for some. Our favorite roast and a great everyday drinker was in the medium roast ballpark, builds more of a smooth and creamy cup with a sweet edge, reducing that perceived acidity to just a pinch. Turns much stronger, a robust cup most would say, into the darker roasts but shined nicely; fuller bodied with strong malty and smoky tones, still a sweeter edge to it which darker roast fans will love.

Roasting Notes:
A little more challenging to roast but luckily tastes pretty good no matter where you roast it to. Error lighter than darker when playing around. Although this cup tastes like a nice Ethiopian natural, it will roast much more two toned. When shooting for a nice light roast, judge it by the lighter shades of beans, make sure they get through first crack then cool it out. A speckled roast is normal, you will see 2-3 shades of beans when done roasting, this coffee is produced to give those results.

Colombian Premium Huila – Agustino Forest AAA

Colombia Huila Agustino Forest is produced by members of COOAGUSTINOS, which is an association of approximately 800 small coffee producers from the San Agustín municipality and other communities in the department of Huila, Colombia. The members of COOAGUSTINOS, in collaboration with an exporting company called Inconexus, coordinate efforts to support Huila Agustino Forest coffee producers. Currently, there are ongoing projects including infrastructural improvements to each producer’s farm and training sessions. These training sessions are aimed at improving the quality of the coffee and practices associated with the protection of the environment in the region where coffee is produced.

Tasting Notes: A great super clean Colombian offering. Smooth and fuller bodied cup, nice buttery texture and clean as can be. A little sweet floral tone upfront that is a little citric at the lighter roasts points but pretty low acidity from medium to dark roasts. Good chocolaty factor with some nuttier accents. A great everyday drinker.

Roasting Notes: Good from light to dark but most will like a solid medium roast the best, good balance and smooth edges. Light roasts are equally as tasty but a little more on the acidic side, darker roasts are a much stronger cup and pick up some roasty tones but it compliments the cup nicely.

Indonesian Sumatra Gr. 1 – Mandheling

“Mandheling” is one of the broadest coffee trading terms for a regional blend in Indonesia, applying to almost any blend of wet-hulled coffees from across the northern half of the island of Sumatra that suit a generic cup profile that is heavy on the palate, earthy in balance, and complex. Regional coffee blend distinctions in the northern provinces of Sumatra were originally based on human ethnicity, rather than geography: Mandheling is a widespread cultural group found across Sumatra and Malaysia; “Batak”, to use another example, is a Mandheling sub-ethnicity based around Lake Toba and considered a smaller regional coffee pedigree unto itself, and often marketed as such. 

The large majority of coffee blends labeled “Mandheling” tend to be drawn from across a variety of local parchment collectors across two main coffee producing provinces, both of which are fortified with volcanic soils: Aceh and North Sumatra. Aceh province (pronounced AH-CHEY) is the northernmost province of Sumatra and its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. North Sumatra province, just below Aceh, is a varied territory with high elevation grasslands, mountain ranges, and the massive Lake Toba, another of the island’s most famous coffee producing areas. 

Tasting Notes: A very clean traditional Sumatra cup. Best from medium to dark roasts. Fuller bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile. Light roast are not recommended (for almost all Indo coffees). Medium roasts were nice and balanced, a little lemony acidity upfront mixing with a bunch of spice and hints of an earthy slightly peaty chocolaty factor; a decent roast point for pour-overs or drip. Darker roasts were fuller bodied and very smoky with the spice lingering in the aftertaste, very low acidity; good for dark roast fans, espresso or blend bases.

Roasting Notes: A nice screen for a Sumatra makes it a bit easier to roast then many Sumatra beans. Low in chaff due to the processing (wet-hulled). A longer setup is nice for this cup, gives much more rounded edges and smooth characteristics. Very light roasts are to be avoided, a medium to dark roast matches the cup profile very nicely.

Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms tend to average 0.5-2 hectares each. Every coffee village has a collector (or more) who receives fresh-picked cherry, or humid parchment, for processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then quickly sun-dried to the touch, each collector then delivers the batch to a central miller. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying.  

Additional information

Weight 3.05 lbs

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